How is the government doing in its stated attempt to make Hong Kong a wine hub? 'Abolishing the wine duty 15 months ago was a decision that surpassed all expectations. Tens of thousands of cases of wine have been moved from London to storage facilities in Hong Kong. Auction houses are holding their wine auctions here. There's huge demand from mainland buyers - they're buying wines and using Hong Kong wine storage facilities to hold the bottles to mature.' What more can it do? 'Other incentives might include entering into arrangements with other countries in the region - China, Japan, Korea, Taiwan - to permit duty-free or reduced-duty imports of wine under certain conditions; programmes to educate wine drinkers; and training programmes for sommeliers and other wine professionals. It would also help if the Lands Department made much faster decisions on converting industrial buildings, so related trades can set up business next to the wine storage.' Why did you and your partners open the Hong Kong Wine Vault? 'The idea came from not knowing where to find secure wine-storage facilities close to a residential area with 24-hour access. The wrong conditions will result in valuable wine collections being spoiled. Our long-term vision is to acquire more floors in the building for wine storage and to stock wine-related equipment such as glasses and accessories. We want it to be like places in St Emilion [Bordeaux], where many shops designed for wine consumption and trade flourish. We'd also love to be in the fine-food business.' Do you like champagne? 'I like champagne very much; it's a real pick-me-up drink - light and not only for a celebration. Unfortunately, even in top-class hotels and restaurants, champagne is often poorly served. Champagne must be served well chilled and carefully poured with the glass being held at an angle so that it's not overly fizzing, which gives you drink that goes flat quickly. Flat and warm champagne is awful.' What is your favourite wine in your collection? 'Chateau Figeac is one of my many favourites. I selected the Figeac because it's a great wine and it was a smart niche buy that was finally discovered - the rating is higher today than when it was first released. The 2000 Chateau Figeac is rich, luscious, chewy and powerful; full of dark cherries, blackcurrant, licorice and chocolate flavours. For me, it is best paired with a good steak or rack of lamb.'
